Abstract
The effects of stirring and added salt during boiling on the properties of cooked noodles were investigated. The cooked noodles with stirring became thinner than those without stirring, the solid liberated from the noodles with stirring being more than that from the noodles without stirring. When the noodles were boiled in a sufficient volume of hot water, they did not stick together even when boiled without stirring. There was no significant difference in texturometric parameters between the spaghetti samples boiled in plain water and those in a 0.5% NaC1 solution. It is thus concluded that salt has no effect on the texture of cooked spaghetti samples.
